Steam distillation, the most common method of essential oil production, involves the flow of steam into a chamber holding the raw plant material. The steam causes small sacs containing essential oil to burst. The oil is then carried by the steam out of the chamber and into a chilled condenser, where the steam once again becomes water. (Hydro-distillation is a similar process where the plant material is boiled, with the resultant steam being captured and condensed). The oil and water are then separated; the water, referred to as a hydrosol , can be retained as it will have some of the plant essence. Rose hydrosol, for example, is commonly used for it s mild antiseptic and soothing properties, as well as it s pleasing floral aroma.
A number of factors determine the final quality of a steam distilled essential oil. Aside from the plant material itself, most important are time, temperature and pressure, and the quality of the distillation equipment. Essential oils are very complex products; each is made up of many, sometimes hundreds, of distinct molecules which come together to form the oil s aroma and therapeutic properties. Some of these molecules are fairly delicate structures which can be altered or destroyed by adverse environmental conditions. So, much like a fine meal is more flavorful when made with patience, most oils benefit from a long, slow cooking process.
The temperature of the extraction chamber cannot be too high, lest some components of the oil be altered or destroyed. The same is true of the chamber s pressure. Lavender, for example, should not be processed at over 245 degrees F and three pounds per square inch of pressure (3 psi). Higher temperatures and/or pressures result in a harsh aroma – more chemical than floral – and lessen the oil s therapeutic effects. Also, the extraction period must be allowed to continue for a certain period of time in order to flush ALL the oil s components from the plant, as some are released more quickly than others.
Despite the drawbacks of aggressive processing, high temperatures and pressures are often used to produces large quantities of oil in a short period of time. These oils are usually destined for use in cosmetic and processed food manufacturing, but are sometimes sold to final consumers as essential oils for use in aromatherapy. These oils will be less expensive, but are of limited therapeutic value, and the difference is apparent when the aromas are compared side-by-side.
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